2 cups vegetable oil, for frying
2 medium potatoes or 500 g, cut into medium cubes
1 medium onion or 125 g, chopped
2 cloves garlic, crushed
250 g minced lamb
2 dried limes, cut into halves
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground black pepper
¼ teaspoon saffron filaments
2 cubes MAGGI® Chicken Bouillon
1 tablespoon tomato paste
4½ cups water
2½ cups basmati rice or 500 g, washed and drained
Heat oil in a sauce pan (reserve 3 tablespoons of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.
Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI® Chicken Bouillon cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.